Braised Collards & Black-Eyed Peas
- Author
- Christian Leue
- Servings
- 4
- Category
- Vegan
Ingredients
- 2 Tbsp olive oil
- 1/2 medium onion, peeled and chopped (about 3/4 cup)
- 1 bunch of washed collard greens; trim the stem end, cut the leaves in half along the stem, then cut into strips crosswise
- 2 tsp red miso
- 1/2 cup water
- 1 small piece of kombu kelp (about 3" x 2") (optional but adds great flavor)
- 2 cloves garlic, peeled and sliced thin
- 2 tsp Ararat N35
- Cider vinegar, to taste
- 2 Tbsp olive oil
- 1/2 medium onion, peeled and chopped (about 3/4 cup)
- 1 Tbsp Sofrico‡
- 1 tsp Pimentón and/or Cataluña
- 3/4 cup water
- 1 tsp red miso
- 1 package of frozen black-eyed peas*
- Salt, to taste
Directions
- In a large skillet with a lid heat the olive oil over medium heat. Add the onion and sauté until translucent (about 5 minutes).
- Add the collard greens and cook, stirring frequently, until they are uniformly bright green (about 2-3 minutes).
- Add the remaining ingredients with the exception of the cider vinegar, stir well, cover, and cook over low heat just until the greens are tender (about 20-25 minutes).
- Season to taste with salt, more spice, and vinegar, as you like.
- Heat the olive oil in a pot over medium heat with the lid off. Add the onions and cook until translucent, about 5 minutes. Add the Sofrico and Pimentón or Cataluña (or both if you like), and stir well, cook for an additional minute.
- Add the water, miso, and black-eyed peas and stir to mix. Cover loosely and cook on medium-low until the beans are tender and the liquid is reduced (about 30 minutes).
- Season to taste with salt and serve with the collards.
